Editing Flying fish (section)

== Fishery and cuisine ==
[[File:Flying fish for sale - Tokyo area Apr 11 2019 08-32 PM.jpeg|thumb|Dried flying fish for sale in [[Tokyo]]]]
[[File:Makizushi.jpg|thumb|[[Sushi]] with ''[[tobiko]]'', or flying fish roe]]

Flying fish are commercially fished in [[Japan]], [[Vietnam]], and [[China]] by [[gillnetting]], and in [[Indonesia]] and [[India]] by [[Hand net|dipnetting]].<ref name=history/> Often in [[Japanese cuisine]], the fish is preserved by drying to be used as [[Fish stock (food)|fish stock]] for [[dashi]] broth. The [[roe]] of ''[[Cheilopogon agoo]]'', or Japanese flying fish, is used to make some types of [[sushi]], and is known as {{transliteration|ja|[[tobiko]]}}. It is also a staple in the diet of the [[Tao people]] of [[Orchid Island]], [[Taiwan]]. Flying fish is part of the national dish of Barbados, ''[[cou-cou]]'' and flying fish. The taste is close to that of a sardine.

[[File:Fried flying fish, Kyotango.jpg|thumb|Fried flying fish]]
Flying fish roe is known as "cau-cau" in southern Peru, and is used to make several local dishes.{{fact|date=October 2022}}

In the [[Solomon Islands]], the fish are caught while they are flying, using nets held from [[outrigger canoe]]s. They are attracted to the light of torches. Fishing is done only when no moonlight is available.{{fact|date=October 2022}}